Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total...